A hearty beef stew that is cooked slowly in a crockpot and is great for a cozy family dinner.

Ingredients: 2 lbs beef stew meat, cubed. 4 carrots, sliced. 3 potatoes, diced. 1 onion, chopped. 2 cloves garlic, minced. 1 can diced tomatoes. 4 cups beef broth. 1/4 cup all-purpose flour. 1 tsp dried thyme. 1 tsp dried rosemary. Salt and pepper to taste.

Instructions: In a bowl, coat the beef cubes with flour, salt, and pepper. Place coated beef, carrots, potatoes, onion, and garlic in the slow cooker. Add diced tomatoes, beef broth, thyme, and rosemary. Cover and cook on low for 8 hours or high for 4 hours until beef and vegetables are tender. Season with additional salt and pepper if needed before serving.

Prep Time: 20 minutes

Cook Time: 240 minutes

Make these tasty burger patties ahead of time for quick and easy meals. They're great for summer barbecues or busy weeknights. Add your favorite toppings and sauces to your burgers to make them your own.

Ingredients: 2 lbs ground beef. 1/2 cup breadcrumbs. 1/4 cup finely chopped onion. 1/4 cup finely chopped green bell pepper. 1/4 cup finely chopped parsley. 1 tsp salt. 1/2 tsp black pepper. 1/2 tsp garlic powder. 1/2 tsp onion powder. 1/4 tsp paprika. 1/4 tsp Worcestershire sauce. 12 hamburger buns optional. Cheese slices, lettuce, tomato, and condiments for serving optional.

Instructions: In a large mixing bowl, combine the ground beef, breadcrumbs, chopped onion, chopped green bell pepper, chopped parsley, salt, black pepper, garlic powder, onion powder, paprika, and Worcestershire sauce. Mix the ingredients thoroughly until well combined. Divide the mixture into 12 equal portions and shape them into burger patties. Place the patties on a baking sheet lined with parchment paper and flash freeze them for 1-2 hours until they are firm. Once the patties are frozen, individually wrap each patty in plastic wrap or aluminum foil, making sure they are sealed tightly. Place the wrapped patties in a resealable freezer bag, label with the date, and store in the freezer for up to 3 months. When ready to cook, preheat a grill or skillet over medium-high heat. If using a grill, oil the grates to prevent sticking. Cook the frozen patties for 4-5 minutes per side or until they reach your desired level of doneness 160F internal temperature. If desired, toast the hamburger buns on the grill or in the skillet for a minute until lightly browned. Serve the cooked patties on the buns with cheese slices, lettuce, tomato, and your favorite condiments. Enjoy your homemade freezer burger patties!

Prep Time: 20 minutes

Cook Time: 10 minutes

Taco soup is a hearty and tasty freezer meal that's easy to make ahead of time. It has taco and ranch flavors and is full of ground beef, beans, corn, and tomatoes. This soup is delicious and can be made your own by adding your favorite toppings.

Ingredients: 1 pound ground beef. 1 onion, chopped. 1 can 15 ounces kidney beans, drained. 1 can 15 ounces pinto beans, drained. 1 can 15 ounces black beans, drained. 1 can 15 ounces corn, drained. 1 can 15 ounces diced tomatoes. 1 can 10 ounces diced tomatoes and green chilies like Rotel. 1 packet taco seasoning mix. 1 packet ranch dressing mix. 4 cups beef broth. Optional toppings: shredded cheese, sour cream, tortilla chips, chopped green onions.

Instructions: Put the ground beef and chopped onion in a large skillet. Cook over medium-low heat until the beef is fully cooked and the onion is clear. Get rid of any extra grease. Add the cooked beef and onions to a large slow cooker. Then add the kidney beans, pinto beans, black beans, corn, diced tomatoes, diced tomatoes and green chilies, taco seasoning mix, and ranch dressing mix. Add the beef broth to the slow cooker and stir the ingredients to mix them. Cover the slow cooker and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the soup is hot all the way through and the flavors have mixed. You can serve it hot with extras like sour cream, tortilla chips, chopped green onions, shredded cheese, or both.

Prep Time: 15 minutes

Cook Time: 240 minutes

This Keto Chicken and Broccoli Casserole is a delicious and easy freezer meal prep option. It's packed with protein and low in carbs, making it perfect for a keto-friendly diet. Pair it with quinoa, brown rice, or a salad for a satisfying meal.

Ingredients: 2 cups cooked chicken, shredded. 2 cups broccoli florets. 1 cup shredded cheddar cheese. 1/2 cup sour cream. 1/4 cup mayonnaise. 2 cloves garlic, minced. 1 teaspoon dried thyme. Salt and pepper to taste.

Instructions: Preheat oven to 375F 190C. In a large bowl, combine shredded chicken, broccoli florets, shredded cheddar cheese, sour cream, mayonnaise, minced garlic, dried thyme, salt, and pepper. Spread the mixture into a greased casserole dish. Bake in the preheated oven for 25-30 minutes, or until bubbly and golden brown on top. Let it cool slightly before serving.

Prep Time: 15 minutes

Cook Time: 25 minutes

The slow cooker makes it easy to make this hearty and tasty chicken tortilla soup. This is a great freezer meal swap!

Ingredients: 1 lb boneless, skinless chicken breasts. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz diced tomatoes. 1 cup frozen corn kernels. 1 onion, diced. 1 bell pepper, diced. 2 cloves garlic, minced. 1 jalapeno pepper, seeded and minced optional. 4 cups chicken broth. 1 teaspoon chili powder. 1 teaspoon cumin. 1 teaspoon paprika. Salt and pepper to taste. Tortilla strips, avocado slices, shredded cheese, and sour cream for serving.

Instructions: In the slow cooker's bottom, put chicken breasts. Cover the chicken with black beans, diced tomatoes, corn, onion, bell pepper, garlic, and jalapeo pepper, if you want to use it. Mix chili powder, cumin, paprika, salt, and pepper with chicken broth in a different bowl. Pour it over the things that are in the slow cooker. When the chicken is done, cover it and cook on low for 6 to 8 hours or high for 3 to 4 hours. Take the chicken breasts out of the slow cooker and use two forks to shred them. Put the chicken shreds back into the slow cooker. Mix everything in the soup by stirring it. Warm it up and serve it with sour cream, avocado slices, tortilla strips, and broken up cheese.

Prep Time: 15 minutes

Cook Time: 360 minutes

This Spicy Garlic Lime Freezer Chicken recipe offers a burst of flavor with zesty lime, spicy chili powder, and garlic. Perfect for busy days, you can prepare and freeze the chicken ahead of time for a quick and delicious meal later on.

Ingredients: 4 chicken breasts. 3 cloves garlic, minced. 2 tablespoons olive oil. 2 teaspoons chili powder. 1 teaspoon paprika. 1/2 teaspoon cayenne pepper. 1/4 cup fresh lime juice. Salt and pepper to taste.

Instructions: Chilli powder, paprika, cayenne pepper, lime juice, salt, and pepper should all be mixed together in a bowl. Put chicken breasts in a container or ziplock bag that won't let air in. Make sure the chicken is evenly covered with the marinade as you pour it over it. Put the lid on the bag or container and rub the chicken with the marinade. Put the date on the bag and freeze it for up to three months. Let the chicken thaw overnight in the fridge before you cook it. Before you start cooking, heat the oven to 375F 190C. Put the chicken and the sauce in a baking dish. For 25 to 30 minutes, or until the chicken is fully cooked, flip it over halfway through and baste it with the marinade. Enjoy while hot!

Prep Time: 10 minutes

Cook Time: 30 minutes

This Freezer Meal Bacon Cheeseburger Pasta is a hearty and comforting dish that combines the flavors of a classic bacon cheeseburger with pasta. It's perfect for a quick weeknight dinner or for preparing ahead as a freezer meal.

Ingredients: 1 lb ground beef. 1/2 lb bacon, chopped. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 can 14 oz diced tomatoes. 1 can 10.75 oz condensed tomato soup. 1/2 cup ketchup. 1/4 cup mustard. 1/4 cup pickles, chopped. 2 cups shredded cheddar cheese. 12 oz elbow macaroni. Salt and pepper to taste.

Instructions: Toast the bacon in a big pan over medium-low heat until it gets crispy. Take it off and let it dry on paper towels. Over medium-high heat, brown the ground beef in the same pan. Use a spatula to break it up as it cooks. Get rid of extra fat. Put the minced garlic and chopped onion into the pan with the ground beef. Keep cooking until the onion is clear. The tomato soup, ketchup, mustard, and diced tomatoes should all be mixed in. Bring it down to a low heat and cook for 5 minutes. In the meantime, cook the elbow macaroni until it's al dente according to the directions on the package. Remove the water and set it aside. Put the cooked bacon and chopped pickles in the pan. Add half of the cheddar cheese shreds and mix them in. If you want, you can add salt and pepper to taste. Add the cooked macaroni to the pan and stir it around to make sure it's well mixed. Put the mixture in a 9x13-inch baking dish and top it with the rest of the cheddar cheese. You can put foil over the baking dish and freeze it for later use, or you can bake it right away at 350F 175C for 20 to 25 minutes, or until the cheese is bubbly and golden. Enjoy while hot!

Prep Time: 20 minutes

Cook Time: 30 minutes